Edikang Ikong Soup
Ingredients
- 1 kg pumpkin leaves (ugwu leaves)
- 500 g water leaves
- 600 9 beef, Kanda, shaki and Dry fish
- Pepper, Salt and ground crayfish to taste
- 200 ml palm oil
- 1 cup periwinkle
- 2 medium onions
- 2-3 seasoning cubes
Instructions
- Wash and cut the pumpkin and water leaves into tiny pieces. Put them in separate sieves to drain out all the water as much as possible.
- Cut the Kanda into small pieces. Cook the beef, kanda and the dry fish with the 2 bulbs of diced onions and the bouillon cubes with as little quantity of water as possible.
- When the meat is done, add a generous amount of palm oil, the crayfish and pepper and leave to boil for about 10 minutes. The palm oil serves as the liquid in the Edikang Ikong soup. You should try as much as possible to make it the only liquid in the soup.
- Add the periwinkle and water leaves and leave to cook for another 5 minutes. You may have to cook for less time at this stage so that the water leaves are not overcooked.
- Now add the pumpkin leaves and salt to taste. Stir the contents of the pot very well and turn off the heat. Cover the pot and leave to stand for about 5 minutes.
- Serve with Akpu or Eba.
Tried this recipe?Let us know how it was!